Cooked - Slow Cooker Mississippi Chicken Noodle Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow Cooker Mississippi Chicken Noodle Soup

6.0

1 pound boneless, skinless chicken thighs

1 cup chopped carrot (2 medium)

1 cup chopped celery (2 stalks)

½ cup sliced jarred pepperoncini peppers

½ cup chopped onion (1 small)

1 (1 ounce) packet ranch salad dressing mix

1 (1 ounce) packet au jus gravy mix

1 (32-ounce) carton reduced-sodium chicken broth

2 cups dry medium egg noodles (4 ounces)

2 tablespoons brine from pepperoncini peppers

Combine chicken, carrot, celery, pepperoncini peppers, onion, ranch dressing mix, and au jus mix in a 3 ½- to 4-quart slow cooker. Pour broth over all.
Cover and cook on Low 5 to 6 hours or on High 2 ½ to 3 hours, until an instant-read thermometer inserted into the thickest part of the chicken thighs reads at least 165 degrees F (74 degrees C).
Remove chicken from slow cooker. Shred chicken with 2 forks.
Return shredded chicken and the egg noodles to the slow cooker. Stir in pepperoncini brine.
Cook on High about 30 minutes, or until noodles are tender.
Serve and enjoy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 4h

Created 24 weeks ago

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